JUMP TO RECIPE
If you thought I was finished with carrot cake recipes, think again! Despite having carrot cake cookies, famous carrot cake balls, a creamy carrot cake smoothie in my Joyous Health cookbook, raw carrot cake squares, and delightful muffins in my free Little Food Lovers guide, I’m back with a new carrot cake loaf!
This carrot cake loaf is the ultimate comfort food, and you’ll be thrilled to know it’s incredibly delightful. Picture yourself enjoying a Rise & Shine Tea Latte with a slice of this loaf by the fireplace. Or imagine slathering it with coconut yogurt on a rainy Monday morning alongside a turmeric latte or your morning coffee. Convinced yet? I hope so! While I’ve shared the benefits of carrots many times before—your grandma was right, they are good for your eyes—let’s jump right into this recipe.
To make your baked goods truly delicious, high-quality ingredients are key. For the first time ever, I used a gluten-free flour blend, and I’m wondering why I waited so long. No need to feel lazy about using a GF blend; it’s worth it!
Whether for breakfast, dessert, or a snack, this carrot cake loaf will nourish both your soul and stomach! Makes 9 slices. *I used Bob’s Red Mill Gluten-free All-Purpose Baking Flour Blend.
For serving, try spreading some rich coconut yogurt or almond butter on the loaf. You won’t need a fork unless you prefer using one—your fingers will do just fine!
This loaf freezes beautifully and keeps well in the fridge for up to a week. Be sure to wrap it properly for the freezer to prevent freezer burn.
By the way, all my recipes print beautifully! Simply scroll to the red/pink bar at the top of the recipe card, and you’ll find the “PRINT” option on the right.
I’d love to hear your thoughts on my new recipe!
Does it have carrots?
Oh, it looks like I forgot to mention that. Yes, carrots are definitely part of it. Thanks for pointing that out!
Is the temperature mixed up? Can I make both a loaf and 12 muffins?
Yes, you can adjust the recipe for muffins. Just check the baking time.
Can I use non-gluten-free flour?
Certainly! Spelt flour would work perfectly. Enjoy!
Thanks for catching that, Amanda! Enjoy!
I enjoy your recipes, but I’m on Weight Watchers, so the point values aren’t clear. Maybe you could include nutritional information, such as calories, fats, sugar, protein, and carbs, in future recipes.
I made this with a blend of quinoa and almond flour, substituting hazelnuts for walnuts due to allergies. It was amazing. Your recipes are the best!
I’m allergic to walnuts. Can I replace them with pumpkin seeds or almonds?
Yes, you can use any nut or seed, or omit them altogether.
What if I don’t want walnuts and raisins? Will that affect the recipe, since it’s a whole cup of ingredients?
You can leave them out or replace them with something else.
Would buckwheat flour work in this recipe? My little one has sensitivities to many grains but does well with buckwheat.
I think buckwheat flour would be great. Let me know how it turns out!
Thank you for this! I was just gifted a kilo of organic carrots.
Can I use Swerve instead of maple syrup? How about almond flour?
I’m not familiar with Swerve, so I can’t say for sure. As for almond flour, it has a different texture than a gluten-free blend, but let me know if it works for you!
Perfect timing!
I think it’ll turn out fine. It will affect the consistency but won’t be as chunky. Enjoy!
Thanks for sharing, Christine! Glad it turned out awesome.
Someone mentioned using almond flour. Check out Christine’s comment.
Do you recommend any substitutes to make this vegan?
I have an egg substitution chart if you want to make it egg-free: https://www.joyoushealth.com/3-download-egg-substitution-chart
Could you share your flour blend ratios?
I used Bob’s Red Mill blend, so I don’t have specific ratios. Here’s the link again: https://amzn.to/2QcgKHL
Amazing recipe! Looks delicious. Can I use sweet potato flour? What should I combine it with since I can’t use almond flour?
I’ve never used sweet potato flour before, so I’m not sure. Which brand do you use? There’s no almond flour in this recipe.
Sorry, Joy—I was asking Christine about her ratios for the quinoa and almond blend.
I used 1 cup quinoa flour and 1/2 cup almond flour, and it was amazing!
Thanks for letting me know!
Can you see it now? 1 cup quinoa and 1/2 cup almond flour.
I tried making it with 1 and 1/4 cup almond flour and 1/4 cup tapioca flour. It’s a great GF mix!
Wonderful recipe! I’ve made it three times recently.
Wow! So glad to hear that! Thanks for sharing.
Great recipe! Fun to make with my son.
I used spelt flour and added an egg since it felt a bit dry. It worked out great.
Good call on adding an extra egg! Flour changes can affect moisture content, but glad it worked for you!
Can I swap the carrots for zucchini and leave out the raisins?
You can, but keep in mind zucchini is much wetter, so it may take longer to bake. You can definitely skip the raisins!
Could I use chocolate chips or figs instead of raisins?
Absolutely! That would be delicious too.
The loaf was delicious, but it didn’t rise much. I baked it for the full 45 minutes.
It’s more dense but should rise a bit, not as much as white flour. Does it taste good?
I’d love to make this, but I’m allergic to walnuts. Can they be optional or what can I substitute?
You can use any nut or seed as a substitute. Pecans would be lovely!
Has anyone tried using two flax eggs? Did they work well?
Let me know if you try it out!
Just tried the recipe with gluten-free oat flour. Excited to see how it turns out! – Michella
Hope it turns out great!
It did! A big hit! Thanks! – Michella
Yay!
Carrot cake isn’t usually my go-to, but thank you for changing my mind!
If this was a hit, you’ll love my Paleo Carrot Cake. Check it out: https://www.joyoushealth.com/27555-blog-carrot-cake-paleo-gluten-free
